A complete book on the practice of wrapping pig liver with meat.

1 .50 kg of fat, 3 kg of refined salt, 25 g of white sugar, 2 kg of Daqu liquor 1 kg of soy sauce, 2 kg of spices according to local tastes.

2. 50 kg of pork liver, 5 kg of refined salt 1.5 kg, 3 kg of sugar, 0 kg of Daqu liquor 1 kg of soy sauce 1 kg, and a small amount of oil dripping.

Production method:

1. Material selection and finishing: Hard fat should be used as the fat, that is, back fat (large fat row) and hind leg fat, and the thickness should exceed 1 cm. Pig liver must be fresh and normal in color. It is better to use big pig liver, and the oil tendon should be removed. If there is bitter bile, it should be removed. Cut the pig liver into strips with a thickness of 4 cm and a length of 12 ~ 15 cm, with small top and bottom. Cut the fat into long squares slightly smaller than the shape of pig liver.

2. Pickling: put the fat blank in the pre-mixed salt (salt and nitrate) for 3-4 days, and then put it for 1-2 days when it is cold, so that the blank can absorb salt.

3. Baking: Wash the blood with warm water, and then drain the water. Soak in the pre-mixed auxiliary materials for 2-3 hours, and stir from time to time. Put the pig liver blank through the iron wire, hang it on a bamboo pole, and bake it in a dry room for 2 ~ 3 hours until it is half dry and half wet. Pay special attention to the fact that the lower end of the pig liver is not hardened. If the weather is fine, you can also stay in the sun until it is half dry and half wet.

4. Punching: Take out the iron wire from the pig blank and punch it with a knife from beginning to end without stabbing the pig liver.

5. Wet blank making: put the fat blank into the mixed auxiliary materials for a period of time, and then embed it into the pig liver blank. Only the head must be wrapped, and the fat blank is covered with pig liver, which becomes a wet blank of gold and silver liver.

6. Baking: the wire is still passed through the wet blank, hung on the bamboo pole, and enters the baking room. The temperature, drying time and drying method of the drying room are the same as those of the sausage. On the first day, it was baked on the ground floor of the drying room, and it rose by one layer every day. After baking for 4 days, it is the finished product. You can also expose yourself to the sun instead of baking. After drying, take out the iron wire and put it on with Guangdong hemp rope for easy hanging.

12

Share comments

step on

The pig's trotters are complete, how to make them delicious?

According to the pig liver mentioned in the article, I recommend it for you.

How to make pig's feet? Download a lot of apps now and learn how to make trotters quickly. Everything you want to know is here! More exciting content, all in Pinduoduo.

Download by 2 130 people this month.

consult

Shanghai xunmeng information technology co., ltd. advertisement

What to eat in Sanyang diet _ Method Q&A

This month, 12 1 person has consulted related questions.

I have accumulated rich experience in disease research, explained online, and asked questions about-1 to 1 disease research. The reception time is 8:00- 18:00. Make an appointment in advance to avoid queuing!

Qianhu.wejianzhan.com advertisement

How to fill pig liver with fat?

Expert 1 online Q&A to 1.

Reply within 5 minutes |10,000 professional interviewees

Ask a quick question

The animal park is asking a pet question.

After reading it, the following is more interesting-

There is something on the liver _ What is the symptom of nephropathy? Is it serious?

There is something in the liver, and the professional treatment of liver and gallbladder is an "online appointment". The standard fees are transparent and open, and there is no holiday hospital. 20 places per day, the appointment is closed! Network only &; Telephone appointment is available! Click online consultation